Double dark chocolate cabernet cookies

_MG_5825This cookie gets a wonderfully subtle wine flavor – make sure you use good quality wine, something you would enjoy drinking. If you do not have wine at home, or do not want to use wine, you can just replace it with a second egg.

YIELD: makes 2 1/2 dozen cookies

1-1/2 cups whole wheat flour
3/4 cups good quality cocoa
1/2 teaspoon sea salt
1 teaspoon baking soda
1 stick Earth Balance vegan buttery sticks, at room temperature
3/4 cup organic coconut palm sugar
3/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cabernet sauvignon
10 ounces {one bag} Ghirardelli 60% Cacao Bittersweet Chocolate Chips

In a medium bowl combine, the flour, cocoa, salt and baking soda. Stir and set aside.

In a large bowl, cream together the sugars and buttery stick until light and fluffy. Add the egg, and beat until mixed, then add vanilla and wine, and mix. Once combined, add the dry ingredients and mix just until combined. Fold in chocolate chips and spoon out by a rounded tablespoon onto a prepared baking pan, leaving two inches or so in between.

Bake in a preheated 375 degree oven for 10-11 minutes. Let cool slightly before transferring to a wire cooling rack.

Recipe adapted from, who I think used the recipe on the Ghirardelli chocolate chip bag for inspiration.


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